Croquetas de Jamon | Cuban Style Ham Croquettes | Anitas Delights
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Croquetas de Jamon (Cuban Style Ham Croquettes) are a Cuban street food stable. With a creamy ham filling and crispy outside, they are perfect for breakfast, snacks, or as a party appetizer.
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How to Make Potato Croquettes | Easy Potato Croquette recipe
Check out my potato croquettes recipe! It’s an easy potato croquette recipe. It’s easily adaptable and you can add or omit any ingredients. My potato croquette recipe makes 12 large servings so feel free to cut it in half. My favorite time to make a holiday potato croquette recipe is after Thanksgiving because there’s usually left over mash potatoes and I throw in left over turkey, corn and stuffing and use the cranberry sauce as a dipping sauce. It’s delicious. I hope you’ll try my potato croquette recipe.
#potatocroquette #potatorecipes #easypotatocroquetterecipe
Potato Croquette Recipe:
5 potatoes, peeled and cut into pieces
1/2 onion, diced
1/4 cup corn, drained
1 tsp salt, separated (1/2 tsp for ground beef, 1/2 tsp for mashed potatoes)
1 tsp garlic powder
1 lbs ground beef or choice of protein
1 cup flour
3 eggs
2-3 cups panko
Cooking oil
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Valerie Bertinelli's Leftover Stuffing Croquettes | Food Network
Cook along with Valerie as she revamps leftover stuffing into a delicious and decadent appetizer with warm crispy bites and a cheesy surprise in the middle!
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Leftover Stuffing Croquettes
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 30 min
Active: 30 min
Yield: 10 to 12 croquettes
Ingredients
Vegetable oil, for frying
3 cups leftover stuffing, preferably sausage, such as Valerie’s Cranberry-Walnut Stuffing
1 large egg
Kosher salt
1/2 cup all-purpose flour
3/4 cup panko
3 ounces mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray
Leftover gravy or mustard, for serving
Directions
Special equipment: a deep-fry thermometer
Pour enough oil into a large Dutch oven to fill the pan about 3 inches deep. Heat over medium heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F. Line a rimmed baking sheet with parchment paper, line a second rimmed baking sheet or plate with paper towels and set a cooling rack inside a third rimmed baking sheet. Preheat the oven to 200 degrees F.
Place the stuffing in a food processor fitted with the blade attachment. Pulse until slightly broken up but still with chunks, 4 to 5 times.
Scrape the stuffing into a large bowl. Whisk the egg and 1/2 teaspoon salt in a small bowl. Stir the egg mixture into the stuffing with a fork. Add the flour and use a rubber spatula or your hands to incorporate it until no streaks remain.
Place the panko in a shallow baking dish. Use a 2-tablespoon cookie scoop to scoop out a portion of the stuffing mixture. Flatten the scoop slightly with your hands, then place a cube of mozzarella in the center. Bring the stuffing up over the cheese to enclose it; if the mixture sticks to your hands, spray them with a little cooking spray. Form the croquette into a football shape. Roll the croquette in the panko, pressing slightly to adhere. Place on the parchment-lined baking sheet. Repeat with the remaining stuffing and mozzarella; you should get 10 to 12 croquettes.
Use a spider to gently lower half of the croquettes into the hot oil, making sure not to overcrowd the Dutch oven. Fry until golden brown, 2 to 3 minutes. Transfer to the paper towel-lined baking sheet and sprinkle with salt. Let the croquettes drain for a minute, then transfer them to the baking sheet with the wire rack and keep warm in the oven until ready to serve. Bring the oil back to 325 degrees F, then repeat with the remaining croquettes.
Serve the croquettes on a platter with leftover gravy or mustard.
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Valerie Bertinelli's Leftover Stuffing Croquettes | Food Network
Potato Croquettes - Japanese Korokke Recipe
Known as Korokke (コロッケ) in Japan, I've spent years perfecting my recipe for making the best Japanese Potato Croquette. Starting with a classic Korokke recipe from 1888, I've incorporated some modern cooking techniques to make a creamy filling with loads of umami and flavor, thanks to caramelized onions and hand-minced pork. Once breaded and fried, the crispy panko shell of the croquettes shatters to reveal the velvety smooth meat and potato filling on the inside.
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JAPANESE POTATO CROQUETTES RECIPE ▶
✚ INGREDIENTS ✚
320 grams pork shoulder
500 grams potatoes
1 tablespoon oyster sauce
1 tablespoon vegetable oil
120 grams onion (1 small onion, minced)
1 tablespoon potato starch (about 11 grams)
60 ml chicken stock
1/4 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon nutmeg
1/4 cup all-purpose flour
1 large egg
100 grams fresh Panko
vegetable oil (for frying)
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INDEX:
0:00 Intro
0:11 History of Korokke
1:18 Ingredients
2:16 Prepare Potatoes
3:30 Prepare Filling
6:07 Cook Korokke Filling
8:10 Shape & Bread Korokke
11:22 Fry Korokke
12:19 Plate Korokke
12:56 Taste Test
#croquette #korokke #JapaneseCroquette #コロッケ
Salmon Mackerel Shrimp & Oyster Croquettes
Salmon Mackerel Shrimp & Oyster Croquettes
BEEF CHEEK CROQUETTES | John Quilter
Here they are my borthers and sisters; BEEF CHEEK CROQUETTES. These beef croquettes are little parcels of pure loveliness and you have to check them out.
These little babies are so packed full of chilli beef deliciousness you will lose your mind!
Lemme know in the comment box below what you would pay.
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BOOM!
RECIPE
Creamy Fish Pie Bites with Fondue
Easy
30 mins
Makes 6
Ingredients
For Creamy Fish Pi3 bites
500g of leftover mash potato
1 heaped tsp of garlic powder
100g poached salmon
100g poached smoked haddock
100g crab
100g Shrimp
1 parsley bunch
100ml double cream
Generous pinch of good quality salt
Freshly cracked pepper
200g of plain flour
3 tbsp of smoked paprika
4 large eggs
1 packet of white breadcrumbs
Enough oil to fill your deep frier or a large, deep pan
Method
1. In a bowl, stir the garlic powder, all the fish meat, salt and pepper into your leftover mash potato
2. Next wet your hands and form the mixture into barrel-shaped patties. Drop them onto some grease proof paper.
3. Grab three shallow trays (or large shallow bowls) and prep your pane kit. In one, combine the flour and paprika. In another, crack in your egg wash. And in the final one add the breadcrumbs.
4. Pick up your patties and dip them into the flour, followed by the eggs and then the breadcrumbs. Drop them on the grease proof paper and then repeat until they’re all evenly coated.
5. Test that the oil is ready by dropping in a couple of breadcrumbs. If they start to fizz, you’re ready to go.
6. Carefully lower your tater totes into the oil and leave to cook for 1 minute - 1 minute and a half. Once crispy, remove them from the oil with a basket spatula and pop them on some greaseproof and season to taste.
7. In a bowl, combine all your dip ingredients and the season with salt and pepper.
Method Fondue
1. Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the hob, by which time the cheese should have melted.
2. Turn the pot down to a simmer. Slake the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
3. Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.
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#JohnQuilter
I'm a British chef, entrepreneur and make films about food on YouTube. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
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JQ
BEEF CHEEK CROQUETTES | John Quilter
John Quilter